Mannik is one of the oldest and most traditional baking options: our ancestors delighted their loved ones in the 18th century. This is a cake based on semolina, it was she who owes her name. Cooking mannica is not a difficult task, does not require much time or special skills. The dough is made for it without yeast, available products are included. This cake is more tender and less high-calorie than cooked on flour. It can be made on milk, kefir, sour cream and, if the cake is well decorated, it can also be served at the festive table.
Cooking Features
There are several variations of the mannica test, the technology may also vary depending on the recipe, but several general principles are the same.
- So that the dough does not turn out to be too liquid, you should soak the decoy for an hour. For soaking use the product that is the liquid basis of the test in the selected recipe.
- The amount of liquid used to soak the semolina is subtracted from its total amount before adding the remaining ingredients to the dough. If you do not take this into account and add liquid in the amount indicated, to the already soaked and swollen cereal - the dough will be too liquid.
- You should not put too much sugar in the dough, otherwise the cake will be browned before it is baked inside.
- The readiness of the cake is checked with a toothpick: if it remains dry after sticking into the dough, the cake is ready. Previously, instead of a toothpick, they used a splinter, hence the expression “bake to dry splint”.
- Before serving mannica is recommended to sprinkle with powdered sugar. You can make it at home by grinding sugar in a coffee grinder. Powdered sugar is applied through a sieve, using a stencil allows you to get beautiful patterns. Some housewives decorate the mannica with whipped cream or cream, these decorations are applied to the already cooled cake.
Mannic can be served warm and cold to the table - it will be equally tasty and appetizing.
The classic recipe for the dough for manna in milk with butter
Composition:
- semolina - 0, 2 kg;
- wheat flour - 0, 2 kg;
- sugar - 0, 2 kg;
- milk - 0, 25 l;
- chicken eggs - 3 pcs .;
- butter - 100 g;
- baking powder for dough - 11 g.
Method of preparation:
- Heat the milk slightly, pour the semolina with it. Stir, leave for 30-60 minutes.
- Sift flour and mix it with baking powder. It can be replaced with a teaspoon of soda, quenched in vinegar. Soda with flour does not mix, but is introduced at the last stage of dough preparation.
- In the bowl, break the eggs, add sugar to them. Spread it.
- Melt the butter in a water bath or slow fire, pour in the eggs. Whisk the mixture.
- Connect the swollen semolina with the egg mass, mix thoroughly.
- Pour in flour, stir until a homogeneous composition.
It remains to lubricate the form, sprinkle it with semolina, put the dough into it and put the oven to the oven heated to 180-190 degrees for about 40 minutes. Do not forget to decorate the cake before serving with powdered sugar, fresh berries or cream.
Dough on sour cream
Composition:
- sugar - 0, 2 kg;
- semolina - 0, 2 kg;
- sour cream - 0, 25 ml;
- flour - 160 g;
- soda - a large pinch;
- chicken eggs - 2 pcs.
Method of preparation:
- Manka mix with sour cream. Leave for half an hour.
- Add soda, stir, wait another 5-10 minutes.
- Mash eggs with sugar.
- Put semolina in a bowl with eggs, beat with a mixer.
- Enter the sifted flour, stir well with a spoon.
Mannich from dough on kefir turns out to be gentle and airy, cooking will not cause difficulties even for an inexperienced cook.
Kefir Dough
Composition:
- semolina - 0, 2 kg;
- kefir - 0, 25 l;
- flour - 160 g;
- sugar - 0, 2 kg;
- vegetable oil - 20-40 ml;
- chicken eggs - 2 pcs .;
- baking powder for dough - 10 g;
- vanillin - at the tip of the knife.
Method of preparation:
- Manku pour the kefir, leave for an hour at room temperature. If after a specified time the mixture remains too liquid, it can be drained.
- Combine sugar and vanillin with eggs and vegetable oil. Whisk or whisk with a mixer.
- Add semolina, mix thoroughly.
- Pour the flour, pre-sifted and mixed with baking powder. Stir until the dough has a smooth consistency.
This is a recipe for the dough - one of the most popular, as it is simple and economical, allows you to bake a delicious and beautiful cake.
Milk dough with margarine
Composition:
- semolina - 0, 2 kg;
- sugar - 0, 2 kg;
- flour - 160 g;
- chicken egg - 1 pc .;
- milk - 0, 3 l;
- margarine - 50 g;
- sour cream - 40-50 ml;
- soda - a large pinch;
- salt - a pinch.
Method of preparation:
- Manku pour milk at room temperature or slightly warmer. Leave at least half an hour, better for an hour.
- Combine sour cream with soda, mix.
- Beat the egg with salt and sugar.
- Melt the margarine, add to the egg, beat with a whisk or a mixer.
- Combine the egg mass with semolina and sour cream, mix well.
- Add sifted flour. Stir so that there are no lumps in the dough.
A mannik, prepared in this way, is almost the same as the traditional one, both in appearance and taste, but it costs a little less.
Pumpkin dough, no eggs
Composition:
- pumpkin pulp - 0, 3 kg;
- semolina - 0, 3 kg;
- soda - 5 g;
- kefir - 0, 25 l;
- sugar - 100 g.
Method of preparation:
- Manka soak in yogurt. An hour later, add soda to the mixture, mix well.
- Peel the pumpkin, remove the pulp with seeds. Grind pumpkin on a grater or mince.
- Pour sugar into pumpkin puree, mix well.
- Combine the pumpkin puree with the swollen semolina, place in a greased and sprinkled semolina form, send for 40 minutes to the oven heated to 180 degrees.
It is recommended to soak the pumpkin manna after cooking with a syrup of sour berries or fruit, then it will have a more harmonious taste.
The dough for manna can be prepared according to different recipes: on kefir, milk, sour cream, with the addition of eggs, butter, pumpkin. All options for making the cake are simple even for housewives with no experience.
